Today is September 21, 2011. Today is a very special day. Thirty-one years ago today, my sister was born. Twenty-four years ago today, my sister was not a very happy camper because her birthday gift was… drumroll please… me!
When we were younger, Vanessa and I fought all the time. I mean all-of-the-time. I thought she was the greatest thing since sliced bread and she loathed my existence. Note to any parents to be: don’t wait seven years to have a second child. It’s just cruel.
But alas, as time has gone on, Vanessa has become my closest friend and one of the few people in life I can trust unconditionally. No one, and I mean no one, can take the place of a sister, and if you have a sister, then you know this to be true. If you don’t have a sister, well, I’m sorry. You will never quite comprehend the bond, the friendship and the love that one can bring.
1. Preheat oven to 350 degrees, and grease a 10 inch Bundt pan. Make sure to have all ingredients at room temperature. 2. In a large bowl, stir together cake mix and pudding mix until well combined. Make a well in the center of the powders and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in peanut butter chips until well incorporated. Pour batter into prepared pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before glazing.
Peanut Butter Glaze 4 teaspoons water 2/3 cup powdered sugar 1 tablespoon creamy peanut butter
1. Stir together the water, sugar, and peanut butter until smooth. Drizzle over cooled cake and serve.
I'm very close with my Dad. Like, extremely close. I think most little girl's admire their fathers, but in a "Daddy's girl" sort of way. That wasn't the way I was raised. I was more like the little boy Dad never had.
We spent hours upon hours together in the backyard dribbling through cone after cone, at the high school track running lap after lap, and at the basketball court shooting free throw after free throw.
He drove me all over the east coast for every game, every practice and every college visit. He missed less games (and I've had thousands) than I could count on my hand.
My dad taught me how to deal with assholes (sorry for the profanity), how to push when you hurt the most and how to grin and bear it when times were tough. He deserves so so much more than this carrot cake but hey, most dads do.
The Best Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans
Sweet Milk Cream Cheese Frosting (Recipe Follows)
Chopped Pecans (optional)
1. Line 2 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together flour, baking soda, salt and cinnamon in a bowl. In a separate bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple, coconut and pecans. Pour batter into prepared cake pans.
3. Bake at 350° for about 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Sweet Milk Cream Cheese Frosting between layers and on top and sides of cake.
4. To put chopped nuts on the side of the cake, take a handful into your palm and press it into the side of the cake.
Sweet Milk Cream Cheese Frosting
8 oz cream cheese (room temperature)
3 oz unsalted butter (room temperature)
1/2 cup packed brown sugar
12 oz powdered sugar, sifted
1/4 cup evaporated milk
Pinch of Salt
1. Whip cream cheese until fluffy. Add butter and brown sugar and mix until smooth. Add powdered sugar and beat at high speed for three minutes.
2. Add milk and salt. Beat thoroughly for 2-3 minutes. Frost or pipe onto cupcakes.
To me, there is something about a glistening glass bottle of Coca-Cola that screams summer. The beads of condensation sweating from the sides represent the hot hot heat beating down from the sky. When I was a little girl, I can remember bottles of soda being a few and far between treat. My mom was (and is) a bit of a healthy-foods nut. I can just picture the CD-sized chocolate chip cookie sitting on the counter top being split four ways so that I could "enjoy it more than one night." How lame. So no soda and no desserts.
If you told my seven-year-old self that I would one day be eating a chocolate and Coca-Cola cake, I might just die happy on the spot. Good thing I held out for 16 years before I tried it.
If you are thinking that you've seen this recipe before, you're right; however, it is good enough that it deserves another plug.
So, whip out your nostalgia for the days where you drank coke at the swimming pool with skinned knees and one piece bathing suits. Make this immediately... you will be glad you did!
Coca-Cola Layer Cake
2 cups all purpose flour
3 tbsp unsweetened cocoa powder
1/2 tsp salt
1.5 cups mini marshmallows
1 cup coca-cola
1/4 cup milk
1.5 sticks softened butter
2 cups granulated sugar
2 eggs
1. Preheat oven to 335degrees and place the baking rack in the middle position. Grease two 9x2 inch round pans and line with parchment paper. Measure dry ingredients (flour, cocoa, salt and marshmallows) in one bowl and wet ingredients (coca-cola, milk) in another. Whisk each to combine and set aside.
2. Combine butter and sugar in a bowl and mix with mixer on low speed for about 3-4 minutes. Add eggs one at a time, mixing well after each. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
3. Pour batter into prepared pans and bake about 30 minutes (edges will be just crispy and a toothpick should come out clean in the center). Cool cakes 15 minutes and invert onto a wire rack.
4. Allow cakes to cool completely before assembling with buttercream. Finish the cake by adding chocolate curls on top and mini marshmallows along the side(To make chocolate shavings, run a veggie peeler along the slightly softened bar of chocolate (make sure it's good quality!) allowing a curl to form. Let the chocolate fall all over the cake.
Old-Fashion Chocolate Buttercream
1 cup milk
3 tbsp all purpose flour
1 tbsp cocoa powder
2 sticks unsalted butter
1 cup granulated sugar
1 tsp vanilla
1-3 oz of bittersweet chocolate, melted and cooled
1. Quickly whisk together 4 tbsp of the milk with flour. It will be thick, so make sure you whisk it until smooth. Press out any lumps.
2. Whisk in the rest of the milk and coca powder and transfer mixture into 2-quart heavy bottom sauce pan. Bring to a simmer for about 30 seconds over medium, whisking constantly
3. Remove pan from heat, cover with lid, and cool for about 15-30 minutes. You can also cover with plastic wrap directly against surface. (This prevents a film or skin to form on the top of the chocolate).
4. Meanwhile, combine butter and sugar in the bowl of a mixer and beat on high speed. Add contents from the pot to mixer and continue to beat on high until the buttercream is smooth (about 4 minutes or so) Beat in vanilla and and chocolate slowly.
Part of an application I filled out yesterday asked me to describe my favorite Boston restaurant in 600 words or less. I had a lot of fun writing it, so you get to read it, and then about a fantastic red velvet recipe from Warren Brown's United Cakes of America.
I kind of felt like I was being herded like cattle. Except there was no burly cowboy riding bareback in the distance. Instead, a woman who I had pinned for a saintly grandmotherly type was elbowing her way through the crowd shouting almost-profanities. A baby was crying. A husband was barking orders from his wife on his cell phone. It was complete chaos. And no, I wasn’t at a crime scene, an Eagles game or a riot. I was fighting my way to the countertops of Mike’s Pastry in Boston’s North End, in hopes of a famous pastry taunting me from inside the glass.
As a native Virginian, I guess one might call me a Southern Belle, but I was biting and scratching like the rest of the crowd. Before my first Mike’s experience, I wondered if it was worth it to brave the crowd. A cookie is a cookie right? But let me tell you what is in the little white boxes that makes people go bananas. Pride. Pride and pastry.
One foot in the door and I was sucked in by the undertow of the crowd. Fighting my way to the surface I bumped into many a stranger, none thrilled by my incoordination. After weaving in and out of the people, I managed to finally see my destination. I was at a counter! Success!
“What would you like?” she asked, chewing lime green gum on the side of her mouth. I stared blankly.
Nothing came to my mind. Wait, no. Everything came to my mind. I wanted a cupcake, a cookie, a piece of pie. My mouth gaped open and I could feel the eyes of other customers burning holes through my head. Make a decision I thought to myself. Anything.
After what felt like an eternity I managed to squeak out an answer. Oreo cheesecake was the verdict. But why order just one thing? I quickly added a peanut butter cookie and a red velvet cupcake. After all, when in Boston…
As if she knew what I was ordering beforehand, she wrapped all three desserts into one of those symbolic Mike’s boxes. The thread she tied it with literally draped from the sky. In under a minute, I was shuffled out the door and back on to the busy streets of the North End.
Though there were a few tables inside, they were eyeballed by the nearby hawk-like Bostonians looking to take out the legs of some poor tourist to get a seat. Not exactly where I wanted to indulge.
I walked all the way to the Boston Harbor to get a seat away from the crowd and noise. Overlooking the water, I unwrapped my little white box and realized for the first time that I definitely did not need all three desserts. Peer pressure will always get you.
With the sun setting, I removed each from the box and laid them on the table. Desserts had never been so desired. I never fought for a pastry, but that night was a night that would go down in history. Nearby teens gossiped about summer plans but quickly their voices were drowned out by my sighs of relief. I had survived my first Mike’s experience. Alone, but feeling accomplished, I overlooked the Boston Harbor, and gave in to the best desserts on this side of the Mississippi. Mike’s Pastry is where it’s at, so next time you are wandering Hanover Street, check it out. It will be the one that looks like a mob scene, but believe me, it is worth your time.
That red velvet cupcake was divine, but I think I've one upped it. You can find my (new favorite) recipe below. It is perfect for a casual fete, but can be fancied up as red velvet often is. I really like the frosting recipe I used, and it isn't a traditional one. Definitely try this one out! Well, I'm off to my graduation... ta ta!
Red Velvet Cupcakes Sweet Milk Cream Cheese Frosting (recipe follows) 10 oz Cake Flour 2 tbsp cocoa powder 1 tsp salt 1 tsp baking soda 1 cup buttermilk 1 tsp vanilla extract 1 tsp apple cider vinegar 8 oz unsalted butter (room temperature) 12 oz superfine granulated sugar 2 eggs 1 oz red food coloring (or try food gel, much less used) Canned Milk Cream Cheese Frosting (recipe follows)
1. Preheat oven to 335 and place the rack in the middle position. Spray a cupcake pan with non-stick oil and line with paper liners. 2. Measure dry ingredients (flour, cocoa, salt, baking soda) and wet ingredients (buttermilk, vanilla, vinegar) into two separate bowls and whisk each to combine. 3. Measure butter and sugar into the bowl of a standing mixture and cream together for about 5 minutes (don't rush this process). 4. Add eggs one at a time until combined. Alternately add the dry and wet ingredients about a quarter at a time. Beat in the dye. 5. Pour batter into cupcake tins and bake for 20-24 minutes or until a wooden skewer comes out clean. Cool for about 5 minutes and allow them to cool to room temperature before frosting them.
Sweet Milk Cream Cheese Frosting 8 oz cream cheese (room temperature) 3 oz unsalted butter (room temperature) 1/2 cup packed brown sugar 12 oz powedered sugar, sifted 1/4 cup evaporated milk Pinch of Salt 1 tbsp orange juice
1. Whip cream cheese until fluffy. Add butter and brown sugar and mix until smooth. Add powdered sugar and beat at high speed for three minutes. 2. Add milk, salt and orange juice. Beat thoroughly for 2-3 minutes. Frost or pipe onto cupcakes.
Tomorrow marks the first day of spring. We all know that right? The pansies are poking their heads out of garden pots all over and the days are getting just a little bit longer. We all remember when the winter was just beginning and now we can finally breathe a sigh of relief in that it is almost over.
I reserve most pumpkin recipes for the fall and winter. Last fall, I went through whoopie pies, lattes, pies inside cupcakes, biscotti and muffins through my pumpkin kick. Okay... maybe I am a bit of a pumpkin junkie.
So when my friend Lily asked me to devise up a pumpkin cake for her friend, I leaped at the opportunity to dust off the old can of Libby's and hop to it.
Oh-me-oh-my. Twas not disappointed! Unfortunately, I only have pictures of the full cake instead of a slice, but it got rave reviews and I will be making it again when the leaves turn back to brown.
Pumpkin Spice Cake with Maple Cream Cheese Frosting 2 cups white sugar 1 1/4 cups vegetable oil 1 teaspoon vanilla extract 2 cups canned pumpkin 4 eggs 2 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 tsp pumpkin pie spice
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. 2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared 10 inch bundt pan. 3. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
For the Maple Cream Cheese Frosting 3 cups powdered sugar ½ cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 1/4 cup maple syrup 1 tsp vanilla
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined. 2. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure. Drizzle or spread frosting on cake and enjoy!
There are so many reasons to be happy, and I am going to list them for you.
1. It's almost Christmas! 2. The semester is over and I did well! 3. Alex passed his actuary exam! 4. Alex got offered a job in Boston...and took it! 5. It's time to celebrate!
I spent a lot of time cramming for exams this year, and to keep my mind at ease before my test, Alex convinced me to bake. He knows me so well. In fact, for Christmas, he got me a pizza stone, pizza slicer, mini spoons, tostada bowls and a spoon holder. He knows me so well.
But, we spent an afternoon baking, decorating and having fun. Well, after I made enough I thought were pretty I started having fun.
Why must I be so anal!?
None-the-less, we made awesome, perfect crispy sugar cookies. I usually prefer soft and chewy and if you bake these a smidge longer you would achieve that. But still, if you want a timeless classic, look no further.
What ya need: 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 1/2 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Sugar Cookie Frosting, recipe follows
What ya do: 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3. Bake 6 to 8 minutes in preheated oven. Cool completely and frost!
For Frosting: 4 cups confectioners' sugar 1/2 cup shortening 5 tablespoons milk 1 teaspoon vanilla extract Any food coloring
What ya do: 1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Happy Holidays! This time next year, we will be baking in BOSTON!!!
I finally prefer quality to quantity. I think that's one of the many things you acquire with maturation.
Case(s) in point:
1. I used to own about 15 pairs of jeans that were mediocre (at best). Last week, I splurged on ONE pair of True Religion jeans. Not cheap, but fabulous in every way.
2. I used to be the biggest social butterfly and have about a bajillion friends. Though there are still many people I care about, I tend to run with a few smaller circles these days.
3. I used to eat fat free pudding every day for a treat. A treat? What was I thinking. Now I definitely try to enjoy something that actually tastes like a treat, maybe just not as often.
4. I used to only make baked goods from the box. Brownies, muffins, pancakes, you name it. Now, well, I don't think I have to go into that.
But what a perfect segway into this cake.
I mean. Wow. Are you looking at this thing? It's the motherload of all cakes. All cakes that ever lived!
Remember when I said I run in smaller circles these days? Well wouldn't you know it, two of my best friends have the same birthday. Same day, same year, same same same! How weird. They are now turning 21+3.
They are just my little birthday miracles! And so, because nothing is better than a HUGE birthday cake that is made of sugar (not spice) but everything nice, I wanted something grand.
The Birthday Girl!
This particular cake is Melanie's not Amie's. Sorry boo boo but your Mama is making you red velvet, this I know.
Melanie said, "Well, you know I love cream cheese frosting. Other than that... I mean I like chocolate? But actually if you think of something crazy you want to do just go with it."
Um. Ok!
This cake is quality. Well, it's quantity too, but go with me here. It's not something you throw together last minute. Or at least, I never could.
I did it in stages, and I'm so happy about that. I found it on a site called Bake or Break, and God bless her. A few changes were made and are noted below. Enjoy! Oh and try not to smooosh your face into this baby.
Chocolate Layer Cake
3 cups all-purpose flour
1 & 1/2 teaspoons baking soda
3/4 teaspoon salt
1 & 1/2 cups unsalted butter, softened
1 & 1/2 cups granulated sugar
1 & 1/2 cups firmly packed light brown sugar
6 large eggs, at room temperature
9 ounces unsweetened chocolate, melted
1 & 1/8 cups buttermilk
1 & 1/2 teaspoons vanilla extract
1. Preheat oven to 350°. Grease and lightly flour three 9-inch square baking pans. Line the bottoms with parchment paper.
2. Sift together flour, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, mix butter and sugars until fluffy. Add eggs one at a time, beating well after each. Add chocolate, and mix until well incorporated. Add dry ingredients in three parts, alternating with buttermilk and vanilla. Beat until smooth.
4. Divide batter equally and pour into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Then, remove from pans and cool completely on wire racks.
Cream Cheese Frosting
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
4 cups confectioners' sugar
1 tsp vanilla extract
1. In a large bowl combine cream cheese, butter, evaporated milk, and vanilla, Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
2. Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.
Chocolate Cream Cheese Frosting
2/3 cup unsalted butter, softened
16 ounces cream cheese, softened
1/2 cup Dutch-process cocoa powder
3 cups sifted confectioners’ sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
Mix butter and cream cheese until smooth. Stir in cocoa powder. Add sugar in three portions, alternating with sour cream. Beat until smooth and creamy. Stir in vanilla extract.
Spread frosting on top and sides of cake. If necessary, place frosting in refrigerator before spreading on cake.
Place frosted cake in refrigerator to allow it to set
